These turkey meatballs โ no breadcrumbs โ are one of my easiest and most reliable dinner recipes. No breadcrumbs needed, and still juicy and full of flavor.
Ingredients: 10 + oil, salt & pepper | Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 20-22 | Difficulty: Easy
I first made these turkey meatballs without breadcrumbs simply because I didnโt have any. Turns out, you donโt really need them. Grated onion, a bit of apple, egg, and cheese are enough to hold everything together and keep them from drying out.
The texture is soft but not mushy, the taste is mild with a bit of garlic and herbs, and they work with almost anything. Leftovers keep well, and you can easily freeze a batch for later. Itโs a simple, no-fuss recipe that works every time. Theyโre also great for meal prep or freezing.
You can use the same method with chicken, beef, or pork.
Try these Beef and Pork meatballs without Breadcrumbs or Ground Veal Meatballs.
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Recipe ingredients
Turkey: I used homemade ground turkey with lean meat from the breast. However, regular shop-bought ground turkey is perfect as well. Try these Ground Turkey Teriyaki Bowls, too.
Apples: To prevent the turkey meatballs from being dry, I often add something like zucchini (see beef zucchini meatballs; they are delicious). However, this time, the secret ingredient is apples.
Ground almonds also help keep them moist and tender. The outside coating helps crisp the meatballs nicely.
See the recipe card for full information on ingredients and quantities.
How to make meatballs without breadcrumbs?
Step#1: Combine the ingredients in a large bowl.
Step #2: Form the meatballs, about ยผ cup of turkey mixture for each meatball. Press to flatten them slightly.
Step #3: Coat them in the remaining ground almonds.
Step #4: Sear the meatballs in two batches (3-4 minutes per batch), turning them a few times in between.
Step #5: Transfer the turkey meatballs without breadcrumbs to a baking sheet lined with parchment paper.
Step #6: Bake them in the preheated oven for about 15-20 minutes or until cooked through.
Store and reheat
The leftover turkey meatballs keep well for 3-4 days. Refrigerate them in airtight containers.
For longer storage, freeze them in freezer bags or containers for 3-4 months. Defrost them well before reheating and serving.
To reheat meatballs in the oven, place them on a baking sheet at 350ยฐF/175ยฐC for about 10-15 minutes, until heated through.
In the microwave, place the meatballs on a plate, cover with a damp paper towel, and heat for 1-2 minutes, checking halfway through.
How to serve?
You can serve the turkey meatballs - no breadcrumbs as an appetizer or finger food, either warm or at room temperature. To serve them as finger food, make them smaller and keep them round; they will be easier to eat.
Or serve them in a classic way with tomato sauce and spaghetti; that's the way my children like any kind of meatballs best.
Here are some wonderful tomato sauces that you can make to serve with turkey meatballs:
- Homemade Marinara Sauce โ warm the turkey meatballs in this tomato sauce.
- Albondigas in Tomato Sauce โ replace the Spanish meatballs with these turkey meatballs.
- Meatballs in Tomato Sauce โ replace the pork meatballs with the turkey meatballs.
Do you like this recipe?
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Turkey Meatballs - No Breadcrumbs
Equipment
- Skillet
- Baking sheet
Ingredients
- 1.7 lb ground turkey Note 1
- 2 onions about 3.5 oz/ 100 g
- 2 garlic cloves
- 2 apples about 9 oz/ 250 g
- 1 handful parsley fresh
- 3-4 sprigs oregano or 1 teaspoon dried oregano
- 2 tablespoons Parmesan grated
- 2 eggs
- 4 tablespoons ground almonds divided (more if needed for coating)
- ยฝ teaspoon chili powder more or less to taste
- 1 ยฝ teaspoon fine sea salt
- ยผ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425ยฐF/ 220ยฐC. Line the baking sheet with parchment paper.
- Mix: Place the ground turkey in a large bowl. Grate the onion and garlic cloves. Peel the apples and grate them as well. Add them to the meat together with the chopped herbs, grated Parmesan, lightly beaten eggs, 1 tablespoon of ground almonds, chili, salt, and pepper. Combine well, but don't overmix.1.7 lb ground turkey + 2 onions + 2 garlic cloves + 2 apples + 1 handful parsley + 3-4 sprigs oregano + 2 tablespoons Parmesan + 2 eggs + 1 tablespoon of the ground almonds + ยฝ teaspoon chili powder + 1 ยฝ teaspoon fine sea salt + ยผ teaspoon black pepper
- Form the meatballs, about ยผ cup turkey mixture for each meatball. Press to flatten them slightly; they should now be about 2 inches/ 5 cm large. Coat them in the remaining 3 tablespoons of ground almonds. If necessary, use a little more ground almonds, but the coating should be light.
- Sear the meatballs: Heat half of the oil in a skillet over medium-low heat. Sear the turkey meatballs in two batches, cooking each batch for about 3โ4 minutes and turning them occasionally. Add the remaining oil to the pan before starting the second batch.2 tablespoons olive oil
- Bake: Transfer them to the prepared baking sheet and bake in the preheated oven for about 15-20 minutes or until cooked through.
Notes
- Ground meat: You can also make this recipe with ground beef, pork, chicken, or a mixture.
Diana says
Your recipe sounds wonderful! My husband is allergic to eggs and I'm wondering if you can recommend a substitution for the eggs in your recipe. Thank you in advance! Diana
Adina says
I am sorry, Diana, I have no experience with substituting eggs, I never do it. I've read about flaxseed being used for that purpose, but I could not say how much you need or how to use it.
mimi rippee says
Fresh turkey from a farmer?!! It doesn't get much better than that! Love your recipe. I don't think, personally, that breadcrumbs are that necessary in meatballs. Meat loaf? yes. but not little meatballs.
angiesrecipes says
They look so delicious with that browned topping! I like to use ground nuts in place of breadcrumbs to make meatballs too..so yummy!